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Categories:Viewed: 14 - Published at: 2 years ago
Ingredients
- 3 tablespoons olive oil
- 3 1/4 pounds chicken cut into 8 pieces
- 2 pounds baby potatoes quartered
- 2 zucchini large, cut into chunks
- 1 butternut squash peeled, deseeded, cut into chunks
- 1/2 bunch lemon thyme fresh
- crusty bread to serve
Method
- Preheat oven to 425°F.
- Heat oil in a large ovenproof Dutch oven. Season chicken then sear, skin-side down, for 3-4 mins, until crispy. Set aside. Add potatoes and cook for 5 mins, or until starting to brown.
- Return chicken to pan along with zucchini, squash and thyme. Toss to coat then roast for 25-30 mins, until chicken and vegetables are golden and cooked through.
- Serve drizzled with cooking juices and crusty bread on the side.
